Crosswords5 mins ago
Mackerel
38 Answers
I was wondering if any of our AB members living near the sea might have ideas of useful things to do with a mackerel.
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Serve fried mackerel fillets with this chutney.....
Quick Rhubarb Chutney
500g rhubarb
1 medium onion, finely chopped
100ml cider vinegar or white wine vinegar
1cm piece fresh ginger, finely chopped
200g sugar
1/2 tsp salt
Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks.
Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminium pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilised jar, still hot, at this point.
If you’re using the chutney now as a dressing for smoked mackerel, allow it to cool until just warm, then spoon it over part of the fillet with a slotted spoon.
Quick Rhubarb Chutney
500g rhubarb
1 medium onion, finely chopped
100ml cider vinegar or white wine vinegar
1cm piece fresh ginger, finely chopped
200g sugar
1/2 tsp salt
Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks.
Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminium pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilised jar, still hot, at this point.
If you’re using the chutney now as a dressing for smoked mackerel, allow it to cool until just warm, then spoon it over part of the fillet with a slotted spoon.
My wife says; bake it; grill it; fry it; use it in salads. And the BBC says this:
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